This blueberry Dutch baby recipe is light, fluffy, and baked to golden perfection in a cast-iron skillet. Made with almond flour and Greek yogurt, it’s naturally gluten-free and lower in sugar — a perfect breakfast or brunch option that tastes like a cross between a pancake and a soufflé.
I finished mine with a sprinkle of date sugar for a hint of caramel-like sweetness — totally optional, but delicious if you’d like a little crunch on top!
Ingredients
Method
- Preheat oven to 425°F (220°C). Place an 8- or 9-inch cast-iron skillet inside to heat while you prepare the batter.
- In a medium bowl, whisk together almond flour, yogurt, eggs, butter, vanilla, baking powder, salt, and sweetener until smooth and pourable.
- Fold in blueberries.
- Carefully remove the hot skillet, grease lightly with butter or oil, and pour in the batter.
- Bake 14–16 minutes until puffed and golden around the edges.
- Cool slightly — the center will gently fall as it settles — then sprinkle with date sugar or your preferred topping.
Variations
- Lemon Blueberry Dutch Baby: Add 1 teaspoon lemon zest to the batter and a squeeze of lemon juice before baking.
- Frozen Blueberries: No need to thaw — just fold them in frozen for a burst of color and flavor.
- Blueberry Dutch Baby with Pancake Mix: Replace almond flour with a sugar-free pancake mix for a shortcut version.
- Blueberry Dutch Baby with Lemon Curd: Add a spoonful of lemon curd on top for a tangy finish.
Tips for Success
- Using a preheated skillet gives you that signature puff and crisp edges.
- If your batter feels thick, add 1 tablespoon of milk or water.
- For a sweeter version, drizzle with sugar-free maple syrup or top with whipped Greek yogurt and berries.
Why You’ll Love This Recipe
- Low sugar & diabetic-friendly — naturally sweet from blueberries.
- High protein & gluten-free thanks to almond flour and Greek yogurt.
- Easy breakfast upgrade — ready in 20 minutes!
- Customizable — try lemon, maple syrup, or even a sugar-free blueberry compote.
Yes! This recipe is designed for almond flour, which makes it naturally gluten-free and lower in carbs. If you substitute all-purpose flour, you’ll need slightly less (about ½ cup) since almond flour is denser.
Definitely. You can use fresh or frozen blueberries — there’s no need to thaw them first. Frozen berries may add a little extra moisture, so bake for an extra 1–2 minutes if needed.
A cast iron skillet works best because it heats evenly and helps the batter puff beautifully in the oven. An 8–9 inch skillet is perfect for this recipe.
Make sure your eggs are at room temperature and your oven (and skillet) are fully preheated before pouring in the batter. The heat shock helps the Dutch baby puff dramatically around the edges.
Absolutely! Just add 1 teaspoon lemon zest to the batter and a small squeeze of lemon juice for a fresh, tangy flavor. It pairs perfectly with the blueberries.
Try topping it with Greek yogurt, sugar-free maple syrup, or a few extra blueberries. It’s also great with a side of turkey bacon, eggs, or a cup of sugar-free iced coffee.
Dutch babies are best enjoyed right out of the oven when they’re puffed and golden. However, you can mix the batter ahead of time and refrigerate it for up to 12 hours, then bake it fresh in a hot skillet.
Yes. It’s made with almond flour, Greek yogurt, and a sugar-free sweetener (like allulose or monk fruit). You can even skip the sweetener or swap the optional date sugar topping for a dusting of powdered allulose.
